Lemon-Dill Salmon Salad
This fresh salmon salad is hearty enough for lunch or a light dinner, with tender flakes of salmon, crisp vegetables, and a creamy lemon-dill dressing. It works with freshly cooked salmon or leftover salmon from the day
Total
30 min
Servings
4 servings
Level
Easy
Salmon salad can mean a few different things, but this version is a full-meal salad with cooked salmon, crunchy vegetables, greens, and a tangy dressing. It feels fresh, but it still has enough protein to keep you full.
The salmon is cooked simply in a skillet, then flaked into big pieces. If you already have leftover baked, grilled, or poached salmon, you can skip the cooking step and have the salad ready even faster.
The dressing is creamy without being heavy. Greek yogurt, lemon, dill, and a little olive oil make it bright and spoonable, so it coats the salmon and vegetables well.
01What you'll need
Ingredients
20 items · 4 servings
- For the salmon:
- 1 pound skinless salmon fillets, or salmon with skin removed after cooking
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- For the dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- For the salad:
- 6 cups mixed salad greens, chopped romaine, or baby spinach
- 1 cup diced cucumber
02How to make it
Step-by-step
1. Season the salmon
Pat the salmon dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Drying the fish helps it brown instead of steam.
2. Cook the salmon
Warm the olive oil in a nonstick skillet over medium heat. Add the salmon and cook for 4 to 5 minutes on the first side. Turn and cook for 3 to 5 minutes more, until the fish flakes easily with a fork and the center is just cooked through.
3. Add lemon and cool
Transfer the salmon to a plate and spoon the lemon juice over it. Let it cool for 5 to 10 minutes. If your salmon has skin, slide it off and discard it once the fish is cool enough to handle.
4. Make the dressing
In a small bowl, stir together the Greek yogurt, mayonnaise, olive oil, lemon juice, Dijon mustard, dill, garlic, salt, and pepper. Taste and add a little more lemon juice or salt if needed.
5. Prep the vegetables
Add the greens, cucumber, cherry tomatoes, red onion, avocado, and parsley to a large salad bowl. If the red onion tastes strong, soak the slices in cold water for 5 minutes, then drain.
6. Flake the salmon
Use a fork to break the salmon into large pieces. Try not to mash it too much; larger flakes make the salad feel more satisfying.
7. Dress the salad
Add about half of the dressing to the vegetables and toss gently. Add the flaked salmon and toss again very lightly, adding more dressing as needed.
8. Finish and serve
Taste the salad and adjust with more lemon juice, salt, or pepper. Serve right away with lemon wedges, crackers, or toasted bread if you like.
03From our kitchen
Cook's tips
- Make-ahead: Cook the salmon and mix the dressing up to 2 days ahead. Store them in separate covered containers in the refrigerator. Assemble the salad just before serving so the greens stay crisp.
- Storage: Leftover dressed salad is best eaten within 1 day. If the greens are stored separately from the salmon and dressing, the components will keep for up to 3 days.
- Use leftover salmon: This recipe is a good way to use leftover baked, grilled, or poached salmon. You need about 2 1/2 to 3 cups of flaked cooked salmon.
- Use canned salmon: Drain it well and remove any large bones or skin if you prefer. You will need about two 5-ounce cans. The texture will be softer, but it still works well with the dressing.
- Swap the greens: Romaine gives crunch, spinach is tender, and arugula adds a peppery bite. A mix of greens also works.
- Make it dairy-free: Use a dairy-free plain yogurt, or replace the yogurt with more mayonnaise and add extra lemon juice to keep the dressing bright.
Cook's note
This recipe is written for freshly cooked salmon, but it is flexible. For food safety, refrigerate cooked salmon within 2 hours of cooking, or within 1 hour if the room is very warm. Cold leftover salmon should smell clean and mild, not sour or fishy.
04Frequently asked
Questions & answers
Can I serve salmon salad warm or cold?
Yes. You can serve it while the salmon is slightly warm, at room temperature, or chilled. Do not leave cooked salmon out for more than 2 hours.
How do I know when salmon is cooked?
The salmon should flake easily when pressed with a fork. If you use a thermometer, the thickest part should reach 145°F for fully cooked salmon. Many cooks prefer to remove it a little earlier and let it rest, but 145°F is the standard food safety temperature.
Can I make this salmon salad without mayonnaise?
Yes. Use all Greek yogurt instead of the mayonnaise. The dressing will taste a little tangier and lighter. Add a small drizzle of olive oil if you want it richer.
What can I serve with salmon salad?
It is filling on its own, but it also pairs well with toasted sourdough, pita chips, crackers, a cup of soup, or boiled baby potatoes.
Can I pack this for lunch?
Yes, but pack the greens, salmon, and dressing separately if you can. Keep everything cold with an ice pack, then combine just before eating.
05Keep cooking
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